RUSSIANBLUE Recipe Reviews (Pg. 1) - Allrecipes.com (1484152)

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Autumn Spice Ham Steak

Reviewed: Nov. 17, 2003
Very easy and tasty! Steak tends to be a little tough. Perhaps, some additional cooking time is needed to make it more tender.
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Portobello Lemon Chicken

Reviewed: Nov. 24, 2003
Great recipe. Everyone in my family loved it. The only thing I modified was the cooking time: I increased broil time to 10 min, and after that cooked chicken another 15 min at 400 F. The skin came out crispy, and the juice was completely absorbed by mushrooms and chicken. Tasty!
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2 users found this review helpful

Rosemary Turkey Meatloaf

Reviewed: Jan. 11, 2004
Excellent recipe, everyone loved it. Coarsely chopped onion adds texture; seasoned bread crumbs give wonderful taste. Slight modifications: instead of brown sugar (forgot to buy) I used 5 tablespoons of honey; instead of balsamic vinegar (also forgot to buy) I used the same amount of red wine vinaigrette salad dressing (Kraft or Pfeiffer brand). Suggestions for users who did not like the taste of sauce: use bigger pan, and shape the loaf thinner (perhaps, in a few crossing "bars"); pour the sauce over the "bars" - after the loaf is ready, dispose of the sauce, and you will have salty loaf with just a thin crust of sweet tomato sauce.
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2 users found this review helpful

Artichoke and Black Olive Baked Chicken

Reviewed: Jan. 18, 2004
This is a winner! Very easy to make and tasty, but it is NOT a low-fat dish. The chicken definitely must be with skin and bone-in. Thighs and drumsticks work best. I did not use chicken broth - just 1 cup of white wine. Added 1 tablespoon of chopped fresh rosemary (dry one works as well) and freshly ground pepper plus a dash of paprika for stronger flavor. Chicken had too much juice after 1 hour of cooking time - I drained the juice, flipped pieces to the other side and baked 10-15 more minutes at 500 F. This way the soggy side of the chicken formed a little darker and crispier layer. Yum!!!
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4 users found this review helpful

Sweet Orange Chicken II

Reviewed: Jan. 18, 2004
Pretty good recipe, very unusual. I like my chicken crispy, so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust, and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions, keep the sauce in a separate container - this way chicken will stay crispy.
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13 users found this review helpful

Lenie's Herbal Fish

Reviewed: Feb. 1, 2004
A great new way to cook fish. Very tasty. I used whole green pepper, 8 oz of baby portobello mushrooms and 3/4 of yellow squash, skipped olives and zucchini. I thought that balsamic vinegar will taste too sour, so I used sherry cooking wine instead. Also, to reduce "fishy smell" I added 1/4 fresh ginger root, very thinly sliced. The fish and the vegetables were very tender. My boyfriend is not a big fan of squash, but he did not even noticed it in the dish! A little too much sauce for my taste, but definitely will make again!
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3 users found this review helpful

Wings In Cola

Reviewed: Feb. 8, 2004
Very simple and tasty recipe. Cooked a little longer to reduce the juices, and it came out excellent. Definitely will make again, especially when in no hurry. By the way, I did not discard the wing tips, and they came out well-done and crunchy. Yummy!
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1 user found this review helpful

Brown Sugar Chops

Reviewed: Feb. 15, 2004
Very easy and delicious recipe! I increased the time of baking uncovered by about 15 min, flipped the chops on the other side and added a few minutes on broil to brown chops evenly. Came out very tender and not sweet at all. Will make again. Thanks!
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1 user found this review helpful

Easy Garlic Chicken

Reviewed: Feb. 15, 2004
Very good, a little too buttery to my taste. Next time I'll substitute all that butter with olive oil, or perhaps margarine.Not too garlicky, because I used chopped garlic from the jar - not fresh one. Might benefit from a bit of crushed red pepper added to the breadcrumbs. Overall easy to make and tasy.
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2 users found this review helpful

Baked Sesame Chicken

Reviewed: Feb. 21, 2004
Great - easy, simple and tasty. And quick, too! Just one suggestion - using just soy sauce makes it too salty. Add some duck sauce or sweet-and-sour sauce (about 1/3 amount of soy sauce) to increase the taste. Sesame seeds can be purchased toasted from the Oriental food market. If there are none in your area, toast on the stove in the frying pan but STIR CONSTANTLY; once the seeds start changing yellowish, switch the heat off under the pan, but KEEP STIRRING - the pan will hold enough heat to finish toasting.
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17 users found this review helpful

Mongolian Beef II

Reviewed: Feb. 28, 2004
I was wondering how this recipe would come out if beef was substituted with chicken, since my family decided to cut down on red meat. Here are my modifications: take 3 large chicken breasts (4 pounds), separate in half, and slice each across in 1/2-inch thick pieces. Then marinate as described, but use low-salt soy sauce and double all amounts. Stir-fry green onions (add fresh rosemary), as in original recipe, set aside. Cook half of chicken and sauce, then the other half; keep adding more sherry in the process as the sauce becomes thicker. If you like spicy taste, keep chili peppers in; if you like it milder, take them out of sauce before cooking and dispose. Combine all together with cooked onions and heat through. Comes out very nice, sauce is thick and flavorful. I guess, garlic and ginger would increase taste, like suggested by other users. Takes some time to prepare, but the taste is rewarding, costs less than the beef recipe, and final amount is enouch to feed large (and picky) family. Definitely will make again, and will try to modify further.
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1 user found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Mar. 3, 2004
Excellent recipe - so easy and yummy! Thanks so much, Christine! The only thing I changed was butter - salmon came out a little too greasy. Next time will use margarine, and cut the amount in half.
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Crispy Fried Fish

Reviewed: Mar. 27, 2004
Very good recipe, and very easy. The batter - fish - corn crumbs proportion should be changed, though. I used the same amount of batter for 2 lbs of fish, and still have some left (had to throw away). Next time I'll plan to cook at least 3 lbs of fish with this batter. The corn crumbs have to be used not all at once, but in small portions: take as many pieces of fish as you can cook at once in a deep-frier/skillet, dip in batter and then portion of corn crumbs, and cook; throw away the crumbs as they will be soggy and will no longer stick; replace with another portion of crumbs for the next fish portion, and so on. You will probably need more corn flakes then in the original recipe, but the crumbs guarantee to stick. Also don't be shy to increase seasoning to taste - for example, more pepper, more garlic and perhaps some cayenne pepper.
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132 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Mar. 28, 2004
Great recipe, thanks! Whole eggs can be used - not just egg yolks; and olive oil instead of butter. Also, I used bone-in skinless pieces - came out great, just increased cooking time by 20 min and flipped on the other side half way through. Will make it again.
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Salsa Chicken

Reviewed: Apr. 3, 2004
Very simple recipe, but needed a zing. I added a layer of pickled sliced jalapenos to the bottom of the baking dish, and a dash of cayenne pepper to taco seasoning. Came our delicious. Thanks, Faye!
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1 user found this review helpful

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Apr. 9, 2004
Very easy and fast to make. A sweet taste on the fish is a little weird, but not bad at all. It was a hit with my family. I decided that butter will be too rich, so I substituted with equal amount of Brummel & Brown spread. That added a little salt and a lot of liquid to the mixture - more than it would have been with the butter.Because of that my glaze was a little too thin. Next time I'll use less spread and more bourbon, and possibly a little seasoned salt.
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Smucker's Chicken Salad with Wild Rice, Pecans, Grapes and Orange Dressing

Reviewed: Apr. 17, 2004
I made this recipe as a main dish and served cold - excellent for a hot day. I liked the flavor contrast. I did not have just wild rice, so I used 3 Success Rice brown and wild rice pouches (did not use seasoning enclosed with them); also, I did not have enough pecans, so I added some cashew nuts, crushed. Everything worked fine, but I thought that the dressing was too thick. Next time I'll increase the amount of raspberry vinegar to make the salad more juicy, and perhaps add more sliced grapes.
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16 users found this review helpful

Chicken and Artichokes

Reviewed: Apr. 18, 2004
This is a keeper! Great and easy, and anyone can modify recipe to taste without fear of messing it up. I like spicy dishes, so instead of regular paprika I used chinese-style marinated paprika in a jar (spicy) - about 1 teaspoon per 3 lbs of chicken. Also, I made a mistake and bought artichoke salad instead of just artichoke. No time to go to the store - I just used that salad (has artichocks, thin strips of sweet red pepper and a few olives), and the juice from it I added to chicken stock and sherry . Everything came out great! Thank you so much for excellent recipe!
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